Vegetables - Leaf vegetables, such as head lettuce, curly lettuce, endive, chicory, romaine, water cress, celery and cabbage, make very attractive salads served alone with a dressing or in combination with other materials.

Tomatoes, cucumbers, celery, cabbage and ground carrots are excellent uncooked materials for salad, as are also Bermuda or Spanish onions in thin wafer-like slices or young spring onions marinated in French dressing.

Many cooked vegetables, such as peas, carrots, beans, beets, cauliflower, spinach, asparagus and potatoes, are used in salad making, alone or in combination.

Fruits - The fruits most commonly used in the preparation of salads are oranges, bananas, apples, cherries, grapefruit, grapes, peaches, pears and pineapple. Watermelon or cantaloupe adds a delicious flavor to a fruit salad.

Dried Fruits - Dates, figs and raisins give variety to fruit salads.

Meats - Chicken always makes a delicious salad. Veal and pork may be combined with chicken and it is difficult to detect their use. They may be used alone in salads, also.

Crab, lobster, shrimp, oysters, salmon, tuna fish and sardines are most commonly used in fish salads. Any firm-fleshed cooked fish may be diced and combined with other materials.

Cheese - Cream cheese or cottage cheese, served in mounds on lettuce leaves, makes an attractive salad, with bar-le-duc or other jelly or jam as a garnish. It can also be mixed with green peppers or pimientoes, rolled in nuts, served with pineapple or molded in a loaf and sliced.

Eggs - The most common egg salad is the "deviled egg," or salad egg. Hard-cooked eggs can be cut in slices or quarters or fancy shapes and served on a bed of lettuce leaves with a dressing or used with other ingredients in a vegetable or fish salad.

Herbs - Such herbs as chervil, mint, parsley, peppergrass, sorrel and tarragon may be added to salad to give a pungent flavor.

Fennel (finochio) tops, or root and stem of anise flavor, dandelion, chard, escarole, celery cabbage or cooked zucchini are used both as body of the salad and as flavoring. Those who have a garden will find dill, nasturtium leaves and seeds, catnip and rose geranium leaves usable.